World’s Best Cinnamon Rolls in an Ice Cream Caramel Sauce 2


 

Lisa Leann’s Cinnamon Rolls

Brace yourself… I am about to introduce you to THE best Cinnamon Rolls. This is the kind that makes you leave behind your tried and true recipe that you’ve used for years, toss your Grandmother’s recipe in the back of your cupboard, and leave your favorite bakery in the dust.
I was introduced to this recipe from a novel called, “The Potluck Club“. I happened upon the book at the Library when I was browsing for something to read. I enjoyed the book, but the best part was that they included recipes at the end. Throughout the book, one of the new characters to town is not very welcome at first. She persuades them with the power of her cinnamon rolls, a power I now understand. When I looked at the recipe, I noticed that one of the ingredients was Ice Cream. That pretty much sealed the deal of me making it. The only thing the recipe lacked was the icing. I tried a few, but I’ve settled that my favorite compliment frosting is from the Copycat Cinnabon Recipe. (Yes I have made that full recipe and it doesn’t compare. I’ve also tried the Pioneer Woman’s recipe, and again, no contest.)
The comments I’ve received have been, “Don’t tell my Mom, but these are way better than hers”, “Your Cinnamon Rolls are Heavenly”, “These are better than the ones we get at the bakery” and quite a few have said, “That is the best Cinnamon Roll I’ve ever had”.
Have I convinced you yet? Can I just say again, there is ICE CREAM in these Cinnamon Rolls. I was just thinking, If you feel like you are being unfaithful to your tried and true recipe, you could just make the Ice Cream Caramel sauce, and put it in the bottom of your pan of cinnamon rolls. I don’t know if it would compliment well or not, you’d have to let me know.
Cinnamon Rolls
Dough
3 Cups Flour (plus 1/3 cup if rolling out with cooking spray)
1/4 Cup Sugar
2 Tablespoons Powdered Milk
1 teaspoon Salt
5 Tablespoons Butter
1 Egg
1 Cup Warm Water
1 teaspoon Yeast
Bread Maker: The directions call for you to use a bread maker on the dough setting to make this. Add in the flour, sugar, powdered milk, and salt. I always use cold butter. I’ve made it by putting one big chunk in, but recently I’ve started cutting it into Tablespoons, so there are 5 small chunks instead of one big one. Add in an egg and warm water and top it with the yeast and start the bread maker. (The recipe calls for 3 cups flour, but I roll my dough out with cooking spray, so I add in about 1/3 cup to a little less than 1/2 cup, so that the dough isn’t too flimsy.
Stand Mixer: I made it with a friend the other day using her kitchen aid. I put the ingredients in the same as listed above. We mixed it on low, with the dough paddle, for about 10 minutes. Let it sit for 20 min, then mix again for 5, and rise till double. We didn’t let it rise till double, we only did about 20 minutes. It still turned out good, but I would mix it good once and then put it in a warm place for about 40 minutes.
To make by hand, I would cut the butter smaller, or possibly use softened butter. Mix the ingredients till a dough ball starts to form. I keep it in the bowl and knead for a little to get the flour on the bottom better before turning it onto a counter top. The extra 1/3 cup of flour can be used now for the kneading so it isn’t sticky, if needed. Knead for about 10 minutes. Spray a large bowl with cooking spray and put the dough back in to rise for about 40 minutes.
Ice Cream Sauce
1/3 Cup Butter
1/2 Cup Brown Sugar
1/2 Cup Vanilla Ice Cream
Once you set the dough to rise, start making the sauce. You want it to set in the bottom of the pan for at least 10 minutes to cool before you start putting the cinnamon rolls in. In a medium sauce pan, melt the butter over medium heat. Once melted, add the brown sugar and Vanilla Ice Cream. Stir frequently and bring to a boil. Let boil, while stirring, for 2 minutes. Remove from heat and pour into a 9×13 pan. Set aside.
I might have forgotten to melt the butter first here, It still turned out great.
The Ice Cream is still melting here. Keep it going and boil for 2 minutes.
Caramel Sauce in the bottom of the pan, cooling.
Picture shows me doubling the recipe. I was delivering to friends.
Cinnamon Mixture
1 Tablespoon Cinnamon
1/2 Cup Brown Sugar
In a small bowl, combine the cinnamon and brown sugar well and set aside.

 

 

To Assemble

6 Tablespoons Soft Butter

Spray cooking spray on a clean counter top. Turn the dough onto the surface, and spray the top of the dough with cooking spray. I prefer to use cooking spray instead of flour to keep the rolls from tasting floury and becoming tough. Roll out to a rectangle. Please note, in the pictures, I doubled the recipe. A single batch will not make this big of a rectangle. Spread the butter evenly on top of the rolled out dough. The recipe calls for a stick of butter. I have made this enough times and every time, it is always too much. To make a nice even layer, you only need about 6 Tbsp of Butter. I use my hands, but you can also use a basting brush.

 

Note: When using cooking spray, the dough comes back to the center a lot more than with flour, so it takes a bit more rolling to relax the dough.

 

Evenly Buttered

 

To Assemble

Sprinkle the Cinnamon/Brown Sugar mixture on top of the butter. To make a nice even layer without any clumps, we use a fine mesh strainer. You can always sprinkle with your hand too. I don’t use the entire mixture either. I do it until it looks darker brown and even so all the butter is covered. If desired, add chopped nuts. The absolute best, is the Fisher Pecan Nut Topping.

If you can see the dough or butter, you don’t have enough of the mixture on.

This is my desired amount. Using the strainer makes it very even so every bite is just right.

 

These are the clumps of brown sugar that never quite get mixed. I toss these in the sink.

 

To Assemble

Roll the dough to form a “log”. It doesn’t make it tight enough, just rolling straight up with your palms. I gently lift the “log” a little to tuck what I just rolled inside even more. I take and stretch the dough in the corners that curved in a little, to keep it in the rectangle shape, so you can still use the edges as a full cinnamon roll. Once the dough is all rolled up, you can gently pinch the dough to keep it from separating. Cut the rolls and arrange in the pan with the Ice Cream sauce. Let them rise for 45 minutes in a warm spot. Bake at 350 for 23 minutes.

The middle is always fatter than the edges, so I gently wiggle the middle with both hands, while tugging it out so it evens it and lengthens the roll.

 

 

To cut the rolls, we use Dental Floss. Using a knife will flatten them. You just need one long piece of floss. I like to cut off a piece before I put the butter on the rectangle, that way I don’t have to get the floss package dirty when I need it. I didn’t get a good picture, but you slide the middle of the floss under the “log” and stop about 1 1/2 inches in. Take the sides of the floss straight up, while keeping the rolls flat on the counter top. Cross the floss over to make an X and pull. Now you have nicely cut cinnamon rolls! The ends don’t look pretty, and I debate adding them to the pan and squishing them in, but it’s an extra 2 rolls to enjoy, so I always end up putting them in.

 

 

 

 To rise, I preheat my oven and then leave them on the warmest spot on the cook top. After about 45 minutes, they will fill out the pan. At this point. they are ready to be baked.

 

23 minutes is my happy number. While they are in the oven, start on the Frosting.

Frosting

3 Tablespoons Cream Cheese, softened

4 Tablespoons Butter, softened

1 1/2 Cups Powdered Sugar

1/2 teaspoon Vanilla

1/8 teaspoon Salt

Cream the softened Cream Cheese and Butter till smooth. Add the powdered sugar, vanilla, and salt, and combine till creamy. Let the rolls sit for a few minutes, after coming out of the oven. Then spread the frosting evenly. I do use all of the frosting when spreading it on.

 

 

Then try your best to let it cool before enjoying.

 

Enjoy that caramel sauce. I make sure to scrape it out and put it on my plate. When I first made the rolls, the sauce was bubbling on the bottom of the pan when I took it out of the oven. I was worried the rolls would be a soggy mess, so I turned it upside down. Totally NOT needed. These rolls are good for a couple of days, if they don’t get eaten sooner.

 

We don’t make these too often, but our favorite is for Christmas Morning. I make them the day before and then just warm them for a few minutes that morning. Our family looks forward to this tradition every year.

 

I hope you enjoy these as much as we do!

Cinnamon Rolls
Dough
3 Cups Flour (plus 1/3 cup if rolling out with cooking spray)
1/4 Cup Sugar
2 Tablespoons Powdered Milk
1 teaspoon Salt
5 Tablespoons Butter
1 Egg
1 Cup Warm Water
1 teaspoon Yeast
Bread Maker:  Add in the flour, sugar, powdered milk, and salt to your bread maker. Cut the butter into 5 Tablespoons, and add to the dry ingredients. Add in an egg and warm water and top it with the yeast and start the bread maker. (The recipe calls for 3 cups flour, but I roll my dough out with cooking spray, so I add in about 1/3 cup to a little less than 1/2 cup, so that the dough isn’t too flimsy.
Stand Mixer: Add the ingredients to your mixing bowl. Using a dough paddle attachment, mix the dough on low for about 1o minutes and then put it in a warm place for about 40 minutes to rise.
To make by hand, I would cut the butter smaller, or possibly use softened butter. Mix the ingredients till a dough ball starts to form. I keep it in the bowl and knead for a little to get the flour on the bottom better before turning it onto a counter top. The extra 1/3 cup of flour can be used now for the kneading so it isn’t sticky, if needed. Knead for about 10 minutes. Spray a large bowl with cooking spray and put the dough back in to rise for about 40 minutes.
Ice Cream Sauce
1/3 Cup Butter
1/2 Cup Brown Sugar
1/2 Cup Vanilla Ice Cream
Once you set the dough to rise, start making the sauce. In a medium sauce pan, melt the butter over medium heat. Once melted, add the brown sugar and Vanilla Ice Cream. Stir frequently and bring to a boil. Let boil, while stirring, for 2 minutes. Remove from heat and pour into a 9×13 pan. Set aside to cool.
Cinnamon Mixture
1 Tablespoon Cinnamon
1/2 Cup Brown Sugar
In a small bowl, combine the cinnamon and brown sugar well and set aside.

To Assemble

6 Tablespoons Soft Butter

Spray cooking spray on a clean counter top. Turn the dough onto the surface, and spray the top of the dough with cooking spray.  Roll out to a rectangle. Spread the butter evenly on top of the rolled out dough.  You can use your hands to spread the butter, or you can also use a basting brush.

Sprinkle the Cinnamon/Brown Sugar mixture on top of the butter. To make a nice even layer without any clumps, use a fine mesh strainer. You can always sprinkle with your hand too. I don’t use the entire mixture either. I do it until it looks darker brown and even so all the butter is covered. If desired, add chopped nuts. The absolute best, is the Fisher Pecan Nut Topping.
Roll the dough to form a “log”. It doesn’t make it tight enough, just rolling straight up with your palms. I gently lift the “log” a little to tuck what I just rolled inside even more. I take and stretch the dough in the corners that curved in a little, to keep it in the rectangle shape, so you can still use the edges as a full cinnamon roll. Once the dough is all rolled up, you can gently pinch the dough to keep it from separating. Cut the rolls with dental floss and arrange in the pan with the Ice Cream sauce. Let them rise for 45 minutes in a warm spot . Bake at 350 for 23 minutes. While the rolls are baking, prepare the frosting.

Frosting

3 Tablespoons Cream Cheese, softened

4 Tablespoons Butter, softened

1 1/2 Cups Powdered Sugar

1/2 teaspoon Vanilla

1/8 teaspoon Salt

Cream the softened Cream Cheese and Butter till smooth. Add the powdered sugar, vanilla, and salt, and combine till creamy. Let the rolls sit for a few minutes, after coming out of the oven. Then spread all the frosting evenly.

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